The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

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• 作者：Margit Dall Aaslyng ; Christian Vestergaard ; Anette Granly Koch
• 关键词：Ham ; Bacon ; Salami ; Sausage ; Salt reduction ; Quality
• 刊名：Meat Science
• 出版年：2014
• 出版时间：January, 2014
• 年：2014
• 卷：96
• 期：1
• 页码：47-55
• 全文大小：609 K

文摘

Sodium chloride (NaCl) is a multi-functional ingredient used to inhibit microbial growth and to ensure good texture and taste in processed meat. This study showed how moderately (22-25 % ) and greatly (43-50 % ) reduction of NaCl affected yield, sensory quality and microbial growth in hotdog sausages, bacon, cooked cured ham and salami. In greatly reduced products, the yield was reduced by 8 % in sausages and 6 % in ham, whereas the yield in bacon and salami remained unaffected. The microbial growth was generally not affected by reducing the content of NaCl to 2.0 % in sausages, 2.3 % in bacon, 1.7 % in ham and 6.3 % in salami (aqueous phase). Salt taste, juiciness and texture were the sensory parameters most affected by the NaCl reduction. In sausages and ham, reduction from 2.2 % to 1.7 % and from 2.3 % to 1.3 % (w/w), respectively, did not alter the sensory properties. In contrast, the sensory properties of bacon and salami were significantly affected already after a moderately reduction.